posted by Jennifer A 04-03-100 10:49 PM
Beef Bourguignon II
Submitted by: Teri Smith
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds cubed stew meat
4 tablespoons butter or margarine
1 onion, chopped
2 carrots, chopped
1 clove garlic, minced
2 cups red wine
2 bay leaves
3 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 (6 ounce) can mushrooms
Preheat oven to 350° F.
In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme. Pour over meat.
Bake, uncovered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add mushrooms, and bake for 30 more minutes.
Makes 2 quart casserole